Wine Classes

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OTTO hosts wine classes twice weekly. These fun and educational experiences are hosted at the standing high-top tables in the front of the restaurant (the Enoteca). Each class includes tastes of five wines (three reds and two whites, unless otherwise noted) and lasts approximately 90 minutes. To complement our selection of wines, classes include the chef’s selection of artisanal cheeses and house-cured meats. All classes are led by a Sommelier from OTTO’s knowledgeable and enthusiastic wine team. For reference, all classes are $60 per person, unless otherwise noted. Please be advised that class prices are exclusive of gratuity.

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

             Saturday Afternoon Classes at 2:00pm                       

 

April 29 – The Versatility of Nebbiolo – $140

Nebbiolo is easily one of the most well-known names when it comes to Italian wine, yet not many people have come to realize the expanse and versatility that it has. Here we take a look into the different region and styles that Nebbiolo has shown up in to prove this point.

TREDIBERRI, NEBBIOLO ROSATO, 2016
FERRANDO, CAREMA, “ETICHETTA BIANCA,” 2012
ANTONIOLO, GATTINARA, “OSSO S. GRATTO,” 2009
BRUNO ROCCA, BARBARESCO, “COPAROSSA,”2008
ODDERO, BAROLO, BRUNATE, 2008

May 6 – Bubbles to Celebrate

 May has always been a month of celebrations, from graduations to weddings to birthdays. The only proper way to start festivities is with bubbles. During this class, we’ll taste and discuss great sparkling wine producers and how they achieve the small pearls of joy in each glass.

FLOR, PROSECCO DI TEVISO, NV
CIECK, “SAN GIORGIO,” 2011
MONTE ROSSA, BRUT, NV
SCACCIADIAVOLI, BRUT ROSE, NV
PAOLO PALUMBO, “VIVACE,” 2015

May 13 – Second Labels ($75)

Some of the biggest names in Italian wines often break the bank. Often times, though, these producers make a secondary label that’s a bit less expensive, but shows their youth and taste just as deliciously as their counterparts.

PAOLO SCAVINO, “SORRISO,” 2015
GRACI, ETNA BIANCO, 2015
CORDERO DI MONTEZEMOLO, LANGHE NEBBIOLO, 2015
VILLA BUCCI, “PONGELLI,” 2013
MARION, VALPOLICELLA, SUPERIORE, 2012 

May 20 – The Odd Balls

Most people who know a little bit about Italian wine know Nebbiolo and Sangiovese. But Italian wine has so much more to be discovered. From Falanghina to Freisa, we’ll be talking about the lesser-known grapes and show just how great these wines can be.

MALVIRA, ROERO ARNEIS, 2015
COSTE DI BRENTA, “ELISIO,” 2015
VIETTI, “VIVACE,” 2015
CONTRADA SALANDRA, PIEDIROSSO, 2011
CALABRETTA, V.V., 2006 

May 27 – Modern vs. Traditional

This topic is far from black and white. So many techniques are used today in wine making, that all this grey area needs some explaining. We’ll take a look into some great producers and their processes to try to further examine these two dated names in terms of style.

MARIOTTO, “PITASSO,” 2013
BASTIANICH, “PLUS,” 2011
PRODUTTORI DEL BARBARESCO, RIO DORDO, 2011
PARUSSO, “MARIONDINO,” 2003
SAN GIUSTO A RENTENNANO, “PERCARLO,” 2012

 

          
    Tuesday Evening Classes at 6:30pm – $60 

April 25 – Obscurity At Its Finest

Italy’s wine scene isn’t exactly as well understood as some other regions of the world. In this class we’ll be tasting some of the more obscure wine regions and grapes that even the most experienced Italian wine drinker may not have tasted or even heard about.

LIBRANDI, CIRO BIANCO, 2015
BISSON, CIMIXIA, 2014
RONCHI DI PIETRO, SCHIOPETTINO, 2014
FEUILLET, CORNALIN, 2014
PALA, CANNONAU, RISERVA, 2013 

May 2 – Not Just Italian

People know Super Tuscans and their use of international varieties, but not many people realize the affect this movement has had on the entirety of Italian winemaking. During this class, we will turn away from indigenous varieties and show how these grapes fare in Italy.

GIOVANNI ALMONDO, “SASSI E SABIA,” 2014
FELSINA, “I SISTRI,” 2014
LIVIO FELLUGA, “VERTIGO,” 2013
IULI, “NINO,” 2012
STEFANO AMERIGHI, SYRAH, 2013  

May 9 – Back to the Basics

Want to know how that grape went from vine to wine? During this class, we will go through how wine is made, and show off some different wines/producers that accentuate different steps of the process.

SCARBOLO, PINOT GRIGIO, 2015
RICCI NOELIA, “FORLI,” 2014
MAIXEI, ROSSESE, 2014
LI VELI, PRIMATIVO, 2015
INAMA, “PIU,” 2014 

May 16 – Beach Side

New York City is finally starting to warm up. To put us in the beachside state of mind, we’ll taste through some coastal wine that will make you feel like you have your feet in the sand.

BARDELLINI, VERMENTINO, 2015
LIBRANDI, CIRO BIANCO, 2015
BENANTI, ETNA ROSSO, 2014
MUSTO CARMELITANO, “SERRA DEL PRETE,” 2012
ODOARDI, “TERRA DAMIA,” 2013 

May 23 – Vivacious Venetians

From the soft decadent Soave to the bold Valpolicella, we’ll take a closer look at the Veneto and what these crazy Venetians are doing to their wines.

VIGNALE DI CECILA, “BENAVIDES,” 2013
INAMA, “VIGNETI DI FOSCARINO,” 2014
CORTE GARDONI, “BECCO ROSSO,” 2014
TOMASSO BUSSOLA, “CA’ DEL LAITO,” 2013
MARION, VALPOLICELLA, SUPERIORE, 2012

May 30 – Young Juice

Not all wine is meant to age like Barolo or Brunello. While they don’t have the development of some of their counterparts, these young bloods showcase vibrance and need no time to taste beautifully.

KOFERERHOF, RIESLING, 2014
SAN LORENZO, “VIGNETO DELL OCHE,” 2014
GIOVANNI ALMONDO, ROERO NEBBIOLO, 2014
COL D’ ORCIA, “BANDITELLA,” 2013
PRAESIDIUM, MONTEPULCIANO D” ABRUZZO, 2011

 

Information 

Reservation Information

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

Please be advised that we do require a 4-guest minimum to hold all public wine classes. Should we be forced to cancel a class due to lack of participation, all guests will be provided with at least 24 hours advance notice. Though we are not able to accommodate groups larger than 6 guests in our public wine classes, private wine classes are available for groups of 6-24. For more information, please contact our Group Dining team at groupdining@ottopizzeria.com

Further Questions

If you have any further questions, please email us at vino@ottopizzeria.com or call us at 212-995-9559.

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